Advertisement
Braised Haunch of Venison with Celeriac Purée, Roast Root Vegetables and Kümmel Cream
Preparation info
- Difficulty
Medium
Appears in
By Paul Heathcote and Matthew Fort
Published 1998
Ingredients
800 g 1¾ lb
Method
- Several hours ahead, make the sauce: preheat the oven to 190°C/ 375°F/gas 5 and brown the bones in the oven for about 1 hour. Roughly chop up all the vegetables and the garlic, keeping the tomatoes separate. Put the chopped vegetables into a pan with a little oil and cook until brown. Add the chopped tomatoes and cook a little longer,
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
This was so good. Simplified it a bit, as didn’t have any salsify or Kümmel (though I’m keen to try some Kümmel now I know what it is), but the celeriac purée was fantastic and the approach to making the sauce and then braising the venison in some of it worked really well. Served it with rowan jelly from The Scots Kitchen. (I found out last week that you it is technically against the bye-laws to forage on Hampstead Heath so my Rowan Jelly is in fact contraband!)
I'm so glad you enjoyed the recipe. Quite right to simplify it. It makes sense to concentrate on the essence of the dish and strip out the cheffy frills. I still think Paul's cooking broke a good many moulds and in someways still does. Rowan Jelly from Hampstead Heath rowans is a refinement II had no thought of.
I remember how fortunate we were at the time finding such great produce. The venison came off the side of Jeffery Hill only two miles away and was handled with such care, the deer stalker knew each and every animal. Whilst it helps you can create recipes produce is so important It also helped that Matthew Fort knew how to unscramble my head to make the recipe work on paper.